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Method
Preheat oven to 180°C. Peel the
potatoes and cut into 10mm slices.
Place in a pot of cold, salted water and
bring to the boil. Remove from water
and set aside.
Steam the beans and blanch the
spinach until wilted.
Grease a 12-inch square piece of
parchment paper or aluminium foil
with a little butter and layer with sliced
potatoes, beans, spinach, tomato, fish
fillets and olives. Sprinkle the thyme and
basil over the fish and vegetables and
top with the lemon rind. Drizzle a little
olive oil over the top and add a dash of
white wine. Season with salt and pepper.
If using baking paper, brush the edges
of the paper with egg white. Fold paper
or foil in half and pinch the edges
together until you have a sealed bag.
Cook in oven for approximately 15
minutes.
Place the whole package onto a large
plate to serve. Enjoy with a summer
salad on the side.
Fresh Fish
en Papillote
Ingredients
BY CHEF BARTHOLOMEW CONNORS
SERVES 2
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G5418816AA-2Oct
Welcome to the start of a fresh new year. Last year many people talked to me
about their successes with my recipes, and this year I have a swag of new
recipes for you to try. They're not complicated -- you just need to dust off the
apron and have a go!
This time of year there is an abundance of fresh seafood available. During my
summer break I cooked this fish dish often because it's not only simple and
delicious but there's almost no washing up, perfect for a lazy summer evening.
En papillote refers to a moist-heat cooking method in which the food is enclosed
in a packet of parchment/baking paper or foil and then cooked in the oven.
Chef Bart's culinary gifts can be enjoyed at The Cathedral Café, 843 Hunter St
Newcastle West, 8.30am-2.00pm, Monday-Friday. P 4961 0546.
2 potatoes
12 green beans
40g spinach
2 John Dory fillets
(or any filleted
white fish)
2 tomatoes, sliced
8 kalamata olives
1 piece lemon rind
2 thyme sprigs
3 basil leaves, torn
Olive oil
Dash of white wine
Salt and pepper
Egg white
Chef Bart
17
www.mn.catholic.org.au Catholic Diocese of Maitland-Newcastle
TASTE